Howrah - Crawford Market (Mumbai)

Having lived in Kolkata (erstwhile Calcutta) all through my childhood and adolescence, I often refer to myself as a Malayalee by birth and a Bengali at heart. That city, which is truly a melting pot of unique culinary styles, is also responsible for my foodie avatar! There is such a variety of tasty delicacies in that city, which I shall reserve for a dedicated post.

Bengali cuisine sits high up on my list of favourite cuisines that I’ve tried. Many years away from the city has only heightened my longing and fondness for its delightful fare. Any mention of a joint serving Bengali food makes me sit up, pay attention and ask for directions!

In Mumbai, so far, I've only heard of two places, popular enough to be widely recommended – Oh! Calcutta and Howrah. The former is on the expensive end of the ‘cuisine-price-index’ while the latter is perched comfortably on the reasonable end.

SD, a foodie friend and I decided to give Howrah a try on a hot Saturday afternoon. Only true-blue foodies could make the effort to travel all the way from Bandra to Crawford Market in sultry conditions for a taste of some awesome fare! Howrah is a collaboration between Retro Foods and Hotel New Bengal, purportedly Mumbai’s oldest Bengali hotel, and is located at Crawford Market with landmarks like the JJ School of Arts and Metro cinema nearby.

I had expected Howrah to be a typical run-down joint that served up authentic cuisine, untouched my modernization and glitz. Well, I discovered that it’s an establishment that’s chosen the Middle Path – just the right mix of heritage and an avant-garde approach. SD had been there before on several occasions but this was my first time and what I saw after climbing a short flight of stairs, impressed me. We walked out onto an outdoor setting very well sheltered from the sun, with numerous British-era ceiling fans airing the placing out. Patrons do have a choice of outdoor seating or air-conditioned environs. We chose the former.

One look at the names of the dishes listed in the menu brought back fond memories of good ‘ol Kolkata. We began with drinks to cool off after the trip and placed orders for Musambi (sweet lime) juice (for SD) and Aam Porar Sherbet (a fantastic coolant – burnt green mango juice laced with roasted and ground coriander, cumin, black pepper, sugar & salt). I just couldn’t get my eyes off the menu – especially the seafood section. One has to first choose the type of fish and then choose the style of preparation. I liked the concept. With a choice of 8 types of fish and 12 styles of preparation the task was daunting. But then we finally settled for Rui Maach (a freshwater fish from the carp family) in Jhol style (light watery curry), Chingri Maach in Malai style (Shrimp in Coconut milk) and Lamb Kosha (semi-dry Bengali lamb).

Among the Indian breads available (Luchi, Paratha and Radhaballabi) we settled for Luchi (deep fried flatbread unique to Bengali and Oriya cuisine). As no Bengali meal would be complete without steamed rice, we called for a portion. The spread looked impressive but we didn’t waste any time admiring it and unleashed ourselves upon it immediately.

The Malai Chingri beat the other dishes hands down. Light, just the right texture and a fantastic after-taste when eaten with the Luchi. Was disappointed with the Lamb Kosha. Although the meat was tender it just wasn’t cooked right – very pedestrian. The Rui Maach also did not meet our expectations. Although the ‘jhol’ was quite delicious the fish pieces were tough – not fresh but the cold-storage variety! The desserts Rossogolla (cottage cheese balls in syrup) and Chenar Payesh (Cottage cheese in milk) made up for the disappointments in the main course, though. To elaborate on Bengali sweets I'll need an entirely new post!

In a restaurant like this one, which serves authentic regional fare I usually expect the waiters to converse in the regional language when prompted. Was a trifle disappointed on this front at Howrah. Maybe I’m being unreasonable. But that’s the essence of ‘experiential cuisine’.

Overall, a satisfying experience – a special mention goes out to the ambiance of the outdoor section.

Restaurant Class: Mid-range

ADDRESS:

Howrah Bengali Restaurant

Hotel New Bengal

Dr. D.N. Road, Crawford Market,

Mumbai - 400001

Tel: 022 2342 4693, 022 2340 1976, 022 3330 3131

Free delivery: Cuffe Parade to Mumbai Central / Byculla.

For delivery beyond Mumbai Central / Byculla, minimum value of order should be Rs. 1000/-

Here’s the best part – Goan food !

Goan cuisine is the sort of cuisine that sounds really exotic but in reality is rooted in local culture. The mouthwatering dishes which we outsiders feel are concocted up to satiate the appetites of tourists are really part of every Goan household – their daily bread, nothing fancy. But for us invaders from the Big City, the fresh catch of crustaceans and fish, the assortment of spices, the marinated meats and local spirits all blend into one heavenly experience.

On a previous visit to Goa, a friend and I had visited North Goa, the more commercialized half of Goa, with beaches crowded with an almost equal measure of white and brown skinned bodies, beach shacks and beach chairs. Grabbed the opportunity to savour some great food at some of the famous joints like Infantaria Bakery (renowned for its breakfast spread – the Chocolate Banana Pancake tops the taste quotient) and Brittos (delicious pastries and desserts – the Alpine Mousse is a must-try). We devoured lots of pastas and a variety of chicken dishes from a whole heap of assorted eateries including several shacks on Baga beach.

This year’s trip with office colleagues for Goafest (20th to 22nd May) was to South Goa, the fairly unadulterated half. We were put up at the 5-star Majorda Beach Resort (South Goa’s 1st 5-star hotel), an impressive property. It had a very earthy feel to it unlike the overtly sanitized environment of new-age 5-star properties.

Between shuttling to and from the fest venue, I did find time to savour some classic local fare. The spread at the venue, though of extremely high quality, felt like regulation Indian wedding fare, especially considering the fact that this was Goa. A couple of colleagues and I headed off to a nearby shack on Cavelossim beach and placed an order for Battered Prawns, Battered Chicken, Deep Fried Calamari, Seafood Spring Roll and Golden Fried King Prawns. I must make a special mention about the Battered Prawns, which were extremely light in texture and the batter did not overpower the taste of the succulent prawns.

The next day we went full steam ahead and sat down for lunch at Raj’s Pentagon, a restaurant about 100 meters from our hotel. I was'nt too kicked about this place as something about it was beginning to put me off. Maybe it was the name (which did not sound local enough) or maybe the tardy service. But as soon as the food started trickling in, I sat back, relaxed. This was going to be good meal! For starters we ordered for Beef Chilly Fry (marinated slices of local beef stir-fired with spices and onions) and Fried Goan Sausages (this delicacy sure needs an acquired taste). The main course consisted of Prawn Curry and Rice. We finished off with out-of-this-world stuffed pancakes – the Pentagon Special Pancake (pancake stuffed with assorted fruits and flambéed), Banana Pancake and Butterscotch ice cream. Sheer delight!

I know that I have only scratched the surface of Goan cuisine. But then again it is this, along with the absolute beauty of this land that will draw me back to this former Portuguese colony again.

Viva Goa !

Pictures courtesy colleagues at Contract, Mumbai.

Goafest 2007

Boy! What a weekend – away from Mumbai’s madness and chaos in serene and sylvan Goa. Or should I say Gooaah!!?

I had gone there with colleagues from my office to attend Goafest, organised by the Advertising Agencies Association of India, which celebrates excellence in advertising in India. Word around the block though, is that Goafest was started to challenge the authority of the Ad Club of Mumbai, organizers of the Abbys – advertising awards. A handful of reputed agencies stayed away from this fest almost in retaliation to the absence of all the other big-league agencies from the Abbys. Although this rivalry is carefully camouflaged, it does leave a bad taste in the mouths of all concerned.

Setting aside factionalism and politics let me move on to other, more important topics like the idyllic weekend.

Goa is like soothing balm on a painful bruise or a calming antidote for frayed nerves. The mere thought of spending a weekend in Goa drives away most of the ‘stress demons’ residing in me. Spending time in Goa takes care of the rest.

Goafest is young. This is only its 2nd year, but I was totally floored with the setup and the way the festival was organised. The venue was a large strip of beach across the road from the Old Anchor Hotel in Cavelossim, Salcette, South Goa – a 20 minute drive from Madgaon. Tents and outdoor umbrellas were pitched across the length and breadth of the beach alongside long ramps which led to the main bar and display areas. A large, air-conditioned enclosure, which rose above the main bar, was where all the seminars and sessions were conducted. With additional, branded bar counters (sponsored by Romanov vodka, Black Dog whisky, Bacardi rum and Kingfisher beer), souvenir counters and arrangement for water sport activities, the whole area looked completely ‘out-of-this-country’, very international.

Enjoyed every moment of the fest – most of which were firsts for me, like the Rain Dance, open air dance floor on the beach open till 2am , water sports (jet ski in particular) and the awards ceremony.


While serious issues like achieving an industry growth of Rs. 50000 crore, streamlining of the integrated marketing communication functions and greater client participation, were discussed during the run up to the fest, the fun element was'nt forgotten. After 363 days of sheer madness and stress our industry rightly deserves a timeout of 2 days at the Goafest.

Pictures courtesy colleagues at Contract, Mumbai.

Of Wine and Segmentation.

Here’s an interesting article I found in a recent weekend edition of Business Standard. It combined wine, consumer behaviour and marketing – quite an eclectic combination.

------------------------------------------------------------------------------------------------------------------------------------------------------
What Category Are You?

One might define "wine-minded people” as those who prefer to savour their wine rather than to only guzzle beer or spirits.

The “PKK” (piye-khaye-khiske) culture of India is almost a cliché: you start the evening late, drink till even later, and leave the moment the food is done. In contrast wine-minded people (as yet more a Western behaviour trait) start early, have their dinner early, and sit afterwards chatting (an perhaps drinking). And in all likelihood they will have a glass (or two) of wine with their food.

In the West research has shown that people who drink wine have a higher level of education and income than, say, beer consumers. That does not, of course mean that if you drink wine you will be more successful – it merely indicates that as one becomes more successful, one’s taste changes towards more sophisticated things, wine being one of them.

Of course, even among wine consumers there are many segments, which could be by the prices at which they buy wines, the frequency of wine consumption and/or the knowledge of and motivation to buy wine. Project Genome was an effort in 2005 at psychographic segmentation of wine consumers in the US by Constellation Brands (the largest wine company worldwide)

This research posited the following segments:

Enthusiasts: People who are passionate and knowledgeable about wine – connoisseurs, perhaps, but in a positive sense, who like to read and research the subject, and are likely to have a cellar at home. They are distinct from

Traditionalists: Older, still knowledgeable but inclined to stick to known brands, wineries or even regions. Then there are the

Image Seekers: Don’t know too much about wine but like to feel both sophisticated as well as adventurous. Another category is the

Savvy Shopper: This lot looks for value (not necessarily the cheapest drop), and are willing to explore new brands and regions. They are not to be confused with the

Satisfied Sippers, who are not knowledgeable at all, and will buy any basic wine they are comfortable with. Lastly there is the

Overwhelmed Wine Drinker (the vast majority in India, I suspect) who just pick up whatever wine is pushed or catches his or her eye or sticks in mind.

Now that we have a fairly wide range of wines available in India, it would be interesting to see how the marketing people divvy-up wine consumers in India – and what brands would fall under which basket.

My own experience seems to indicate that the old 20-80 rule applies here too: not more than 20 percent of wine consumers really know or care much about what they’re drinking and the vast majority are either image seekers, satisfied sippers or just plain overwhelmed.
Sooo – we’ll drink a drink a drink – to Lily the Pink a pink a pink. Cheers!

By Alok Chandra
Publication: Business Standard

Column: The Wine Club
Page: Spend
Date: April 14, 2007

Rajdhani - Crawford Market (Mumbai)

All these years I never thought that I’d go ‘ga-ga’ over pure vegetarian food until I came across Aaswad and this next restaurant I’m about to write about – Rajdhani.

The first time I ate at Rajdhani I was floored – immensely impressed with what I had eaten. It was an invitation extended to me by a close friend, L. I knew that for the purposes of reviewing this joint, I had to go back there, which I eventually did – twice. Rajdhani serves amazing, authentic Gujarati thalis. In fact, that’s about the only thing they serve – thalis.

The term thali refers to a meal consisting of small portions of a minimum of 4 to 5 dishes, which include starters, main course and dessert. A thali is a traditional Indian meal and is available across the country. Depending on the geographical region and culture, the contents of the thali change.

The last time I visited Rajdhani was about a fortnight ago after half a day of shopping at Crawford Market for costumes G required for an ad film she was working on.

From the moment you walk into Rajdhani, you fall prey to their shock-and-awe methods. Firstly, the stark contrast between the noise levels of the market outside and the calm atmosphere inside strikes you. The secret to this is that the waiters are not allowed to shout out the orders. They’ve developed a unique, comprehensive, customized sign language which eliminates any need to verbalise the orders.

Rajdhani brings alive the near forgotten art of waiting. As soon as we took our places at a corner table, a swarm of polite waiters gathered around us with the starters. What I must mention at this point, before I move on, is that everyday there is a different set of dishes that are served.

The starters, that day, included Dahi Vada – a cold appetizer (lentil based savory balls smothered with fresh curd and sprinkled with spices like, chilli and cumin powder, chaat masala and tamarind chutney) and Kanda Kairi Bhajiya (Onion and Mango Fritters). A teaspoonful each of Red and Green chutney (sweet and sour condiment) were also served along with a pinch of salt, a slice of lemon, sliced raw onions and mango pickle.

We had barely finished with the starters, when the main course dishes arrived - Gobi Capsicum (cauliflower and capsicum vegetable mix), Tandliya Kairi Bhaji (gherkin and raw mango vegetable mix), Batata Sambaria (spicy potato curry) and Gatta (gram flour dumplings in a yoghurt gravy) and 2 types of dal (lentil curry) one slightly sweet and the other fiery. These were served with a choice of Indian bread – Methi Theplas (a gujarati staple – a wholesome, filling version of parathas made from mixed flour), Phulkas with pure Ghee (light and puffed up unleavened Indian bread with clarified butter) Puran Poli (resembles a roti stuffed with a sweet filling and is eaten as a snack, dessert or as part of the main course, depending on which part of the country one is in; popular in Karnataka, Maharashtra and Gujarat). We barely had time to pause and catch our breath when a waiter arrived with a platter full of dessert dishes and stood politely beside our table. His assortment of desserts included Aamras (ripe mango pulp), Amrakhand (a semi-soft sweet and piquant dessert made from whole milk, cardamom and mango pulp) and Gulab Jamun (an extremely common and popular Indian sweet dish made of milk based fried dough soaked in sugar syrup).

This was a meal fit for kings. The heightened sense of satisfaction was further enhanced when another waiter arrived with a large ornate copper bowl and a jar of warm water to wash our hands. We were too full to get up any way!

With a price tag of Rs.150 per person, it’s slightly steep by thali standards. But then again, it’s no ordinary thali. This one’s totally worth it, for that occasional visit.

Restaurant Class: Premium

ADDRESS:

Khandani Rajdhani – Gujarati Thali Family Restaurant
Near Crawford Market,
Opposite Mangaldas Market,
Mumbai – 2

Tel: 022 2344 9014, 022 2342 6919
Email: rajdhanicm@encorehotels.net

Branches: Nirmal Lifestyle, Mulund: 022 5688 8088. Malad: 022 2878 0022. Nasik: 095 253 2594241. Baroda: 091 265 2793535

I’ve reviewed a reception!

This one will stand out in my series of posts, so far. It’s not about a restaurant or a bistro but a wedding reception! I must say that it impressed me so much that I decided to write a post about it.

A colleague of mine was celebrating his wedding which was held about a week ago. The invite for the reception stated the venue as ‘Sagarmatha’ – Opp. The Afghan Church, Colaba. Aha! A South Mumbai do. Hmm. Interesting. Wouldn’t it be fun getting a taste of that part of Mumbai, I wondered.

A couple of friends and I set out for the reception well past nine in a cab, briefly stopping for a moment to pick up a bouquet from a Pedder Road florist. About 10 more minutes into the ride we realized that the venue was not in the usual Colaba area but in Navy Nagar – a place which made me feel that I was in an entirely new city altogether. Clean roads, neat dividers and footpaths and a high frequency of white vehicles with red and orange beacons.

We found the venue without much difficulty and braced ourselves for what we thought would be a crowded and raucous affair. As soon as we entered what greeted us was this large expanse of green, decorative lights (not too much, not too little) and the Arabian Sea beyond. What a sight that was. It wasn’t too crowded either.

On the left, the buffet had been arranged alongside the starters counter. The evening belonged to the starters, really. Breadsticks and Fondue, Smoked Chicken Caesar Salad, and Green Caesar Salad with gourmet tomatoes led the spread. These were closely followed by bite-sized pieces of Crepes with a choice of Mushroom or Mixed Vegetable white sauce. However the dish that imprinted itself in my mind was the esoteric Baked Potatoes and Blue Cheese! You cannot get more ‘South Mumbai’ than that!! They were delicious, though.

The Indian appetizers at the ‘chaat counter’ received some well deserved attention from me. Although I really was not in the mood to eat these snack items at that hour – it was past ten at night. All varieties of chaats were available along with a whole section dedicated to ‘Golgappas’. Now I must make a note here that I’m not very fond of Golgappas or Puchkas (the name for golgappas in Kolkata). P jumped at the chance and R joined her in relishing the sweet and sour liquid scooped up in little brittle puris stuffed with lentils and potatoes. I gave into the temptation and tried out one, expecting to recoil in alarm as soon as I had tasted it. But nothing of that sort happened. What followed was a mad frenzy to gulp down as many of those tasty little things as possible.

After downing a couple of glasses of apple juice to cool down the effect of the spices I had just devoured, we moved onto the main course area. There were only a couple of non-vegetarian dishes. One of them, Hyderabadi Mutton Raan (spicy mutton dish with large meaty chunks of mutton in red sauce), looked quite appetizing to me. The vegetarian section was well stocked with Malai Mutter, Veg Kolhapuri, Dal Tadka, Veg Pulao (brilliant!), Stuffed Bitter Gourd and Crisp Fried Okra. The Malai Mutter and the okra dish were my pick among all the other dishes at the reception.

Overall, a fine reception. Two thumbs up for the venue and food.

Swati Snacks - Tardeo (Mumbai)

(Guest article written by Pratima Chabbi. Co-authored by Me)

Well it’s the last few days before I quit my current job and with basically nothing to do at work, I’ve been making the best out of working in Worli. The past few days have seen a flurry of activity in relation to exploring quite a few places to eat, in and around this part of the city. Today I decided to take Shin (Shinoy) out for a farewell lunch treat.

As usual Shin walks up to my cubicle, peeps in and says "chalo chalo where are we goin?” The think-tank starts to whirr …trying to fix on a new restaurant to patronize; and we have restrictions too - its gonna have to be pure veg coz of Shin’s Lent restrictions! It finally boiled down to 2 - Swati Snacks in Tardeo and Anant Ashram, near Opera House. I figured Anant Ashram would be a better choice during the Non-veg days, as they serve delicious fish delicacies. I’ve heard many people raving about Swati Snacks too and how it was a ‘must visit’ destination!!! Swati Snacks won this round.

It was 12.40 when we left for lunch - usually we would still be sitting in office, anxiously staring at the clock right above us to strike 1.00, but these are my ‘chill’ days so it really didn’t matter. The funny part was that Shin was already at the ground floor lobby of our building while I was still on my way down!!! We set off to Tardeo, in the hot sun, chattering away in the cab, about random things, as usual.

Swati Snacks is considered to be an institution in itself, and a very famous one at that. It’s been around for years and now has a highly respected position in the gastronomic fabric of Mumbai. We reach there to find that we had to put our name down in the queue list and wait outside till seats were free and we were ushered inside. This waiting game is another talked about feature of this restaurant. We had gotten a glimpse of the interiors and the patrons and commented to each other about how the place looked like a ‘hip’ Gujju (Gujarati) joint - like the ‘fru-fru’ types (a term I’ve coined to refer to ‘hoity-toity’ people).

The interiors had a very modern look with liberal use of steel, wood and glass – very unlike a joint which served up Gujju cuisine. The décor surely had our approval!! We glanced through the menu and were super-confused. For first timers the maze of names is quite a task to crack – however a brief explanation of each dish is given. All the dishes on the menu fall under the snacks genre. Gujarati cuisines almost entirely consists of food which we would categorize as snacks. No single item will whet your appetite on its own. Quite a unique fact, that!

We began our meal with Dahi Sev Batata Puri an extremely popular snack item. Nothing great - quite ordinary. The Fadani Khichdi with curd (spicy rice gruel) was out of this world. Took us back to the time Shin & I would raid a very dear Gujju colleague’s ‘dabba’ at Bates Enterprise (where we were formerly employed). Great stuff this. Khichdi was followed by Satpadi Roti (a seven-layered, spicy, fried wheat roti) and Gatta Nu Shak (gramflour dumpling and yoghurt curry). Although this was authentic stuff we felt like we required an acquired taste to relish it. Our experimental mood led us to order Panki Chatni (soft, paper thin, rice pancakes steamed in banana leaves). This too requires an acquired taste to really enjoy it – I guess the taste slowly grows on you.

Shin and I never ever leave a restaurant without indulging is dessert. However apart from several flavours of ice cream, there was nothing else worth considering. So, we ordered for Kesar Lassi – sheer bliss shone through on Shin’s face. Lol. We later realized that we didn’t notice the Malai Malpua (a deep fried dish made with sweetened cottage cheese in sugar syrup).

With most dishes ranging between Rs.50 & Rs.80 it was quite within budget. And who wouldn’t mind paying for such authentic fare. Word around is that some dishes served at Swati Snacks are not available anywhere else in Mumbai.

Overall, we’d say that the food is quite overrated, but tasty and interesting, nevertheless.

Restaurant Class: Mid-Range

Address: 248 Karai Estate, Tardeo Road, opposite Bhatia Hospital, Mumbai.

Tel. No: 022 - 56808405

Aaswad - Dadar (Mumbai)

Although most vegetarian restaurants would be stop-gap, temporary places for me to tide over this veg phase, there are a few joints which serve up some awesome vegetarian delicacies.

Aaswad is one such joint. Located at Gadkari Chowk in Dadar, it’s the place to go for authentic Maharashtrian fare. Don’t confuse Konkan/Gomantak cuisine with Maharashtrian cuisine. They are distinctly different in several aspects like place of origin and base ingredients amongst others.

For the purpose of this review I had taken a couple of friends, AD & G, along. I reckoned that this way I’d be able to taste a wider range of dishes. As we entered the restaurant, AD who is a Maharashtrian, immediately exclaimed that the place had undergone a marked change. Apparently it used to look like any run-of-the-mill eatery a few years back. That was hard for me to believe as the current interiors absolutely do not betray its dilapidated past. Air-conditioning, fairly comfortable chairs and a potpourri of décor bric-a-brac make the ambiance quite inviting. And what’s amazing is that no premium is charged for this.

The food is the high-point of Aaswad. We went straight for the main course and ordered Matki Usal and Dalimbi Usal (dishes using 2 different varieties of lentils), Bharli Wangi (an eggplant dish with gravy) and Batate chi Bhaji (a dry, potato preparation). These were accompanied with chapattis and steamed rice. We also placed an order for Masala Rice, a delicious concoction of rice, spices and a sprinkling of coriander, served with Raita (a condiment based on yoghurt). The extraordinary thing was that this food was extremely light on the stomach. We didn’t get that ‘heavy’ feeling that usually follows a full blown Punjabi meal. All the dishes got my hearty approval. However the best was yet to come.

The desserts. There aren’t enough words in my limited vocabulary which I could use in praise of the sweet treats that followed. Kharwas – an extremely light textured sweet dish, with a modicum of sugar and a dash of saffron. Gajar Halva – a sweet dish made from finely chopped carrots and milk and Dudhi Halva - a sweet dish made from finely chopped bottle gourd and milk. What a treat! Piyush (a curd based drink) is another item on the desert menu that is recommended.

When the bill arrived we were taken aback – pleasantly. Barely Rs. 200 for all of the above items which served 3. What a steal!

The verdict’s out. Fantastic place for authentic Maharashtrian fare – tasty food, comfortable interiors and a very slim bill – you can’t ask for more!


Restaurant Class: Economy

Address: 252/D, Wavda Building, Gadkari Chowk,
L.J. Road, Dadar,
Mumbai – 400028

Tel No: 24451871

Free Home Delivery.

‘Tis the season of Veg!

Given a chance I would always prefer non-vegetarian food over vegetarian fare. But during the season of Lent I move into ‘veg-mode’ having given up meat and eggs for 40 days till Easter. This is the period when I actively seek out restaurants and eateries which serve great vegetarian dishes.

My next few posts will be dedicated to reviewing such veg havens and some lip-smacking preparations!!

New Ideal Restaurant - Gamdevi (Mumbai)

In my quest to unearth tasty local fare, last Sunday, I discovered New Ideal Restaurant, tucked away in the heart of Gamdevi, opposite the August Kranti Maidan BEST bust stop.

The less said about the overall ambiance of the place, the better. The interiors were very basic, the furniture, functional and the name board outside required a fresh coat of paint. However, the service was quite prompt and friendly. I asked for the menu and a laminated, folded piece of paper, standard to most economy class restaurants in Mumbai, was handed over to me.

A quick glance at the menu card revealed quite an impressive assortment of non-vegetarian dishes with the exception of fish. I placed an order for Mutton Afghani and chapattis. The food arrived without much delay and I began my inspection.

I had assumed that the mutton would be in white sauce – the Afghan connection, you see. I was wrong. What was placed before me was red. A trifle disappointed I stirred the contents of the dish to reveal mutton pieces (not boneless) and slices of omelet. Quite a unique combination, that. On tasting it, the disappointment changed to sheer happiness. The mutton pieces were succulent and well cooked. The omelet added a dash of character to the dish, which also had a smattering of chopped coriander leaves. However the chef had gone a bit overboard with the oil content – so this isn't for the health conscious lot.

The dessert section was practically non-existent. The only item on the dessert menu was caramel custard. I ordered for it with skepticism about its quality writ large over my face. They proved me wrong yet again. The custard was delicious, and of extremely light texture – reminded me of fine chocolate soufflé. A fitting end to a satisfying lunch.

Overall, this restaurant’s a good place for a quick and tasty non-vegetarian meal if you don’t care too much about the ambiance.

Restaurant Class: Budget

Address: 66/B, Motiwala Mansion
A.K. Marg
Mumbai – 400036

Tel No: 23864810/ 56643873

Free Home Delivery. Charges for containers extra.

The Lunch That Never Was.

The elusive holiday was here. Sunday – a full day to myself to rest, chill and basically do my thing. This was a good day to indulge in some good food for lunch. I did not have to think too much about which restaurant I wanted to patronize today. Hotel Gomantak Yashwantashram, Grant Road, was my destination. However, by the time I got myself to leave home it was 2:30 in the afternoon. The local trains were unusually crowded and I had to let a couple of them go by before I got on to one that gave me a foothold!

With my stomach rumbling, I stepped out onto Grant Road station. The anticipation of the meal ahead was almost getting the better of me. Hotel Yashwantashram is a small unassuming restaurant, which serves up some mouthwatering non-vegetarian Gomantak dishes. Their sea-food course is out of this world!

My pace towards the exit gate quickened. There in front of me was the yellow board advertising the cuisine available in-store. But what I saw next left me in shock. There was momentary numbness. The shutters were down. Yashwantashram was closed.

Noooooooooooooooooo !!!

It took me almost five minutes to recover. I stood there rooted to the asphalt, numb, trying to make sense of it all. The buildings around me seemed to close in. There it was, a blackboard with the restaurant timings scribbled on it.

Morning: 11:30 to 3:30. Evening: 7:30 to 11:30.

The time was 3:40 pm.

Hotel Gomantak Yashwantashram will definitely be reviewed in the coming weeks !

Can I have the menu please?

Hurrah! I have my very own blog. Unbelievable, but true. Ever since a very close friend of mine, V, introduced me to the world of blogging the idea of starting my own blog got seeded. However, the inertia was enormous – partly due to the fact that I’ve never considered myself to be a writer of any sorts and partly because I just could not figure out what to write about. In any case I knew any attempt to try my hand at this would fall flat on my face as was nowhere as articulate as my friends who blogged.

Then one day I had and epiphany that I should write, or rather attempt to write, about something that was close to my heart – food. Why don’t I try and review food and everything related to food? I have been lucky to have traveled to a few countries and tried their local fare, which has influenced my affinity to try new and interesting foods.

So here I am, stepping into the realm of bloggers, trembling within but attempting this nonetheless.

This blog will attempt to showcase reviews of restaurants, delightful local fare and maybe interesting recipes. These may be occasionally interspersed with travel writing and random rants.

This promises to be a gastronomic expedition of sorts.